Cep, rocket & Parmesan salad

Cep, rocket & Parmesan salad

  • Rating: 5 out of 5.2 ratings
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  • Preparation and cooking time
    • Prep:
  • Easy
  • Serves 4

This delicious, easy-to-make mushroom salad looks really impressive at dinner parties

  • Vegetarian
Nutrition:
HighlightNutrientUnit
kcal0
fat0g
saturates0g
carbs0g
sugars0g
fibre0g
protein0g
low insalt0g
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Ingredients

  • 200g small firm ceps
  • 2 tbsp lemon juice
  • 2 tsp water
  • 75ml extra-virgin olive oil
  • 50g wild rocket
  • 100g parmesan (or vegetarian alternative), shaved or grated

Method

  • STEP 1

    Carefully wipe ceps with damp kitchen paper. Finely slice, then lay them flat on a large plate. Mix lemon juice with water and seasoning, then whisk in extra virgin olive oil. Brush about half of this dressing over mushrooms with a pastry brush. Sprinkle with sea salt and grind over a little black pepper. Marinate for about 10 mins. Toss wild rocket and Parmesan shavings with the remaining dressing, season. Divide between four plates, then gently place ceps over the top.

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    Rating: 5 out of 5.2 ratings
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